It’s radicchio season. If you’ve only ever eaten it in salads, it’s time to expand your horizons. Story and recipes here.
What better to tell you about on Valentines Day than olive oil, dear reader? Oils from the new olive harvest hit the markets in the States at this time of year, but you’ll need some savvy to know the real thing from the fakes. Don’t miss my tips for knowing the difference, here…
It was this time of year in 2000 when Italian photographer Paolo Destefanis set out with my manuscript in hand to shoot images for Veneto: Authentic Recipes From Venice and the Italian Northeast, a title I wrote for Chronicle Books. I had gone with him earlier in the year to capture the magic of the Venice and its waterways in springtime and to explore locations in some of the mainland provinces. But I missed the second trip the following fall, and had to satisfy myself with being there vicariously through the vivid photographs he took. While I love the fieldwork, research, and recipe testing that is […more…]
I’ve been on my soapbox for years about the fakery of too many products being passed off as Italian when, in fact, they are not. Wisconsin “Parmesan” isn’t parmigiano-reggiano, the true Parma cheese crafted with 800 years of knowhow and tradition behind it. Canned tomatoes are brazenly branded “San Marzano” when they have never been kissed by the Italian sun. It’s the age-old problem of profiteers making off with Italy’s good name — and benefiting from its cachet. No more. Italy has a plan. It’s called the “Made in Italy” campaign and it aims to educate, promote, and protect the genius and high quality of Italian artisanal products abroad. Carlo Calenda, Italy’s […more…]